The building deliberately blends into the surrounding hilly landscape and is modeled on the neighboring small farmhouses. Local craftspeople were commissioned for its construction, employing traditional techniques such as timber framing and the use of volcanic stone. Recycled materials were also incorporated, including red bricks and wooden elements from the original building that previously stood on the property. Clay walls, old wooden beams, and reused roof tiles characterize the sustainable design. Part of the old house was even re-buried in the earth. In addition, handcrafted ceramics were produced from regional clay, for which the Prekmurje region is known.

Chef Bine Volčič was awarded the Michelin Green Star for sustainable cuisine in 2020. His zero-waste philosophy has garnered nationwide recognition. Today, Monstera Estate focuses on plant-based, seasonal cuisine, complemented by regional lamb and other traditional meat and dairy products at the breakfast buffet. A dedicated herb and salad garden, along with fruit and walnuts, provides some of the ingredients. Other produce comes from predominantly organic, local farms or is foraged by the chefs themselves, including wild garlic, nettle, dandelion, elderflower, acacia, chestnut, mushrooms, and spruce tips. The cuisine combines classic French training (Le Cordon Bleu, Paris) with influences from international flavors and traditional ingredients. "Fire" serves as the central culinary theme. The multi-course Saturday menus, featuring seven or more dishes, are particularly noteworthy, offering a seasonal and regional reinterpretation of Slovenian cuisine. A large portion of the dishes are homemade, pickled, fermented, or preserved.

The owners personally manage the business, supported by two local employees for cleaning and kitchen duties. Apprenticeships in the hospitality industry are offered year-round. Furthermore, the establishment is involved in various regional projects: supporting an art colony, collaborating with schools to promote healthy eating and regional organic products, and supporting initiatives for the circular economy. Research and awareness projects, such as those concerning the use and acceptance of edible insects, are also actively supported.

Solar panels combined with a large battery storage system ensure energy self-sufficiency. Water is reused, waste separation is an integral part of daily life, and organic kitchen scraps are fed to the chickens, who in turn provide fresh eggs and natural fertilizer for the herb gardens. On-site charging stations are also available for electric vehicles. Furthermore, a system of circular hiking trails is being developed in the Goričko Nature Park, promoting sustainable tourism and appealing to travelers who wish to travel in an environmentally friendly way – on foot, by bicycle, train, or public transport. Guests are encouraged to take walks and e-bike tours in the surrounding forests, as well as visits to local producers such as foragers, pumpkin seed oil pressers, winemakers, organic farmers, or traditional cafés serving regional sweets.

A daily 90-minute Hatha yoga session in the morning (at 7:30 am) is part of the program and included in the stay. The program is complemented by easy hikes, scenic bike tours (e-bike rental nearby), and special nature experiences such as guided walks in the woods with a local collector.